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Syllabubs, Large

Put half a pound of powdered white sugar into a bowl, and strain upon it the juice of two lemons. Add the grated rind of one lemon, a glassful of Madeira, a glassful of sweet wine, a little powdered cinnamon, and as much ratafia as will flavour the mixture pleasantly. Stir until the sugar is dissolved. Add a quart of cream, and whisk the preparation to a froth. Lay some macaroons in the bottom of a dish. As the froth rises pile it upon the biscuits. Keep it in a cool place. This syllabub ought to be made a couple of days before it is wanted.